Cream Puffs.
Melt ¹⁄₂ cup of butter in 1 cup hot water and while boiling beat in 1 cup of flour, when cold, stir in 3 eggs without first beating. Drop the mixture in tins in small spoonsful and bake in moderate oven when done they are hollow and should be filled with the following custard.
CUSTARD:—1¹⁄₂ cups of milk, 2 eggs, 4 tablespoons of flour, 2 tablespoons sugar, cook in double boiler, stirring constantly, cool and flavor with whatever you wish then fill the puffs.